Bowls are one of my favourite ways to serve food. There’s something comforting about having everything together in a bowl, sitting on the couch in front of Netflix or Youtube and not having to worry about the food sliding off the plate and onto your lap.
What better way to eat a burrito than in a bowl? Don’t get me wrong, I love a classic Mexican burrito as much as the next person, but having all the ingredients separated into a bowl, is just next level.
This burrito bowl has become a favourite. Not only because it’s easy to put together, but also because the ingredients are completely customisable to what you like to eat, and also to what veggies are in the fridge, or what veggies are in season. It’s a good meal in summer or winter, and is similar to the Mexican tortilla salad I made here or the walnut tacos here.
The downside of the burrito bowl is the number of ingredients that have to be made to get a nourishing burrito bowl. There’s the rice, the refried beans, the corn, the tomato salsa, the roast capsicum and the avocado. But don’t let that put you off. The flavour of this burrito bowl more than makes up for the few extra dishes and pans you’ll need to wash.
Tip: whenever you’re cooking rice, cook extra and freeze it. That way you’ll have some on hand and you’ll just need to defrost it and warm it up. I, currently, don’t have a microwave, so when I want to use the rice I’ll either take it out of the freezer in the morning to let it defrost. Or, if I’m not that organised, I’ll pop the frozen rice into a saucepan or bowl and cover it with boiling water from the kettle until it defrosts. Then simply strain and add to the burrito bowl.
It doesn’t matter what rice you use with this bowl. I’ve made it with black rice, brown rice and white rice. I love them all. I just use what rice I have open, or what I have frozen.
You could use canned corn instead of fresh, but I find fresh corn just as quick and easy, and much more flavoursome.
This recipe serves 2, but they are 2 big serves. If you are a small eater, you could probably make it stretch to 3, but I don’t see a problem in eating a large quantity of veggies, which is essentially what this is. You could also double the bean portion of the meal and make the rest as is, and then serve 3 – 4 people. Or serve 2 and have the leftovers for lunch the next day.Print
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 minutes
1 cup white or brown rice
1 red capsicum
1 tbsp olive oil
1 400g can of black beans, rinsed and drained
1 tbsp taco seasoning
1/2 cup water
2 tomatoes, chopped
half a small onion, chopped
juice of 2 limes + more wedges for serving
1/2 cup chopped fresh coriander
2 ears of corn, kernels cut off the cob
1 avocado, sliced
Cook the rice according to package directions. Set aside.
Heat the oven to 180 degrees and line a baking tray with paper.
Slice capsicum into 4 pieces. Brush liberally with olive oil and roast for about 20 mins until the skin is blackened.
Allow to cool and peel off the skin. Slice capsicum into strips.
Combine the black beans, water and taco seasoning in a small saucepan. Bring to a low simmer. Mash the black beans with the back of a spoon. Cook on low heat until thick and creamy.
Toss the tomatoes, onion, limes and coriander together in a bowl. Season with salt.
Build a big bowl with rice, refried beans, corn, tomato salsa, avocado, roast capsicum and a lime wedge.
This recipe serves 2, but they are 2 big serves. If you are a small eater, you could probably make it stretch to 3, but I don’t see a problem in eating a large quantity of veggies, which is essentially what this is. You could also double the bean portion of the meal and make the rest as is, and then serve 3 – 4 people. Or serve 2 and have the leftovers for lunch the next day.